Mexican Lasagna

• 1 1/2 lb. ground meat, cooked
• 1 1/2 tsp. cumin
• 1 Tbsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. red pepper
• 1 tsp. salt
• 1 tsp. black pepper
• 1 can chopped tomatoes
• 10 to 12 tortillas
• 2 c. small curd cottage cheese
• 1 c. Monterey Jack cheese with peppers, shredded
• 1 egg (no yolk, optional)
• 1/2 c. shredded Cheddar cheese
• 2 c. shredded lettuce
• 1/2 c. chopped tomatoes
• 3 green onions, chopped
• 1/4 c. sliced black or green onions

1. After browning and draining meat, add next 7 ingredients (including tomatoes); heat through.
2. Cover bottom and sides of a 13 x 9 x 2-inch baking dish with tortillas.
3. Pour meat mixture over tortillas.
4. Place another layer of tortillas over meat mixture and set aside.
5. Combine Monterey Jack cheese, egg and cottage cheese. Pour over tortillas.
6. Bake at 350u0b0 for 30 minutes.

ground meat, cumin, chili powder, garlic powder, red pepper, salt, black pepper, tomatoes, tortillas, cheese, peppers, egg, cheddar cheese, shredded lettuce, tomatoes, green onions, black

Taken from www.cookbooks.com/Recipe-Details.aspx?id=881563 (may not work)